I had my first terubuk fish from a Ramadhan bazaar – grilled till charred, and accompanied with sambal. It’s also really good in asam curry because of its high fat content. In Kuching, I have had it steamed and deep-fried. But the most famous way of preparing terubuk in Sarawak is by salting it. At the Kuching airport, you’ll see travellers with boxes fashioned like a bag, complete with raffia handles, and chances are they are carrying ther precious cargo of salted terubuk fish.
Thursday 25 July 2013
Wednesday 24 July 2013
chicken bamboo cannon
ayam pansoh is a type of traditional food witch is chicken but is cooked insede a bamboo..the preparation is quiet easy..actualy it was the same stewed chicken that we cook in common stove kitchen but the one that realy give the flavour is the bamboo itself..most ayam pansoh is cook with wood stove to make it taste more traditional..
umai melano
Umai is a simple mixture of raw fish meat or prawn with
onion and lime sprite and some slice of chilly.. this authentic melanau food is
very popular in Sarawak.. Umai combine the taste of the raw meat of fish
isolated from its bone or prawn isolated from its shell with the asidic sprite
of the lime..the asidic sprite is used to cooked the raw fish meat instead to
neutralize the nutty taste of the onion and the chilly…
Just mix all the ingrediant nicely together and you will
have a nice dish of umai
kemidin
Midin is actually a type of eatable fern that can be found
at sarawakian jungle.only the shoot are eatable while the old stem is to hard
to consume .midin is among the popular authentic dishes in sarawak…people
rather stew or fried the the midin according to any style they like..some
prefer to cook it kampong style, Chinese style or any style they like…
krk lapis colour colour
The main advantage of Sarawak layer cake is a
package of unique motifs and pattern, combined with the best taste, in addition
to a moist but firm texture.
No doubt it is also versatile and can be served for a variety of occasions, not only for major festivals such as Hari Raya, Chinese New Year, Gawai Dayak, Deepavali and so on, but to pass engagements, weddings, gifts and 'goodies'.
Looks back over the cake layer, believed to have originated from Indonesia but the food was first introduced and gained a place among the people in Sarawak around 1980's.
No doubt it is also versatile and can be served for a variety of occasions, not only for major festivals such as Hari Raya, Chinese New Year, Gawai Dayak, Deepavali and so on, but to pass engagements, weddings, gifts and 'goodies'.
Looks back over the cake layer, believed to have originated from Indonesia but the food was first introduced and gained a place among the people in Sarawak around 1980's.
bungai rian...suat dihan
Durian flower (bunga durian for iban ) or (suat dihan for bidayuh) is only found before the the
durian season..just before the durian fruit grow..durian flower will came out
for certain period of time before falling down..
As for local bidayuh people, this flower was actually
eatable and can be cooked as food..beside cooking..some use it as ulam
(traditional side dish) that was eaten with sambal belacan.
kolok mee maa..
Kolo mee is the eye of the food in Sarawak..This recipe was
originaly made by Chinese in the past but on request of community, now everyone
can enjoy this lovely noodle as their breakfast, launch or even dinner.. this
Chinese style noodle was actually very easy to prepared actually..we just need
some s kolo mee noodle (special noodle only for making kolo mee) with some
special kolo mee sause and some slice of meet (beef or chicken) for halal one
(pork) for non halal one..
The first step in in preparing this noodle is to blanched
the noodle in boiling water only for a few second before soaking it in cool
water before toasting it..place the
noodle into a bowl and mix it with the specially blended sauce and add some
slice of beef..some other additive also can be used according to ideas..
Enjoy…..
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